Is African coffee good?

Africa is known for its rich history, biodiversity and culture, but for coffee lovers, the continent is also known for producing some of the best coffee beans in the world. With its world-renowned quality and unique flavors. African coffee should definitely be on the list to try for any coffee drinker. Mbinga comes from family farms organized around Soochak, Bush and Tropex, two companies that began working together in 1999 to improve coffee production in Tanzania's Mbinga district.

The Mbinga district is located in the southwestern corner of the Ruvuma region and shares a border with Mozambique and Lake Nyasa (also called Lake Malawi), one of the great African lakes known for its rich diversity of wildlife. Soochak Bush and Tropex provide critical support to small-scale producers, including the operation of a dry mill and logistics to transport and export coffee from the port city of Dar es Salaam, which is located more than 1000 kilometers from the Mbinga district. To ensure better post-harvest processing, Sobchak Bush and Tropex have rehabilitated 8 existing wet mills, built 13 new centralized wet mills and another 8 micro-wet mills. The cherries are sorted by hand, soaked so that the floats can be removed, pulped, fermented for 2 to 3 days, washed in carcasses, dried in raised beds, and then sorted again in the dry mill.

Farmers are paid per parchment during harvest and are paid a portion of the profits after export. Grown to 6,300 feet above sea level and dry processed, helping to bring out floral notes. Some of its flavors also point to a note of jasmine. Heavy-bodied, spicy and fragrant, Ethiopian Harrar coffee is a wild and exotic dry-processed (natural) Arabica coffee grown on small farms in the Oromia (formerly Harrar) region of southern Ethiopia at elevations between 1,400 meters and 2,000 meters.

The province of Harrar, is east of Addis Ababa, the capital of the country. Umoja coffee thrives to its fruits in the Congolese wooded highlands, with an elevation ranging from 1,480 to 2,000 meters. The cooperative we work with consists of 11,600 members, mostly small farmers, men and women, for whom coffee is vital and often the only source of income and stability. Farmers in Twende produce certified organic and fair trade fully washed coffee.

This cooperative consists of 2,093 members. The name Twende is representative of the commitment to continuously improve the quality of Congolese coffee and to present it to forward-thinking partners worldwide. In addition to the farmers who produce Twende, 150 additional jobs are created to support operations at the washing station. Roasted between 5,000 and 6,000 feet, Tanzanian Peaberry has a wonderful blend of notes of lemon, peach and black tea.

The acidity is quite remarkable, since it is a light roasted coffee. The production of Peaberry coffee was imported into Tanzania in the 19th century and has not stopped since then. This coffee offered by Screen 18 is known for having wine-like qualities. It is grown above 6,600 feet, so you have plenty of time to absorb all the nutrients from the soil before going through the grueling process of reaching your cup.

The best coffee brand number one in Africa, and in the rest of the world, is Tanzania's undisputed Peaberry coffee. This rich and intensely tasty beer is grown on Mount Meru and Mount Kilimanjaro. The coffee outlines a sweet finish that brings richness in flavor. Ethiopia and Kenya are the largest and most established African coffee origins.

We'll talk about what makes them special and what to expect from your cup. The history of coffee in Ethiopia dates back to the beginning of 850 AD. This country is believed to be the birthplace of coffee. The famous legend tells the story of a Kaldi goat herder who discovered the magic bean thanks to his caffeinated goats.

The most iconic region that everyone recognizes is the Ethiopian yirgacheffe coffee variety. It is one of the best varieties of Arabica coffee in existence. The others include Sidamo, Harrar or Kaffa. The Ethiopian “relic” is used to describe the varieties of native relics resulting from crossing between species.

Ethiopian coffee beans that go through the washing process are elegant, complex and delicious. While naturally processed beans are more unusual and fruity. Soft and silky, and so nice, this clean mug offers a classic Ethiopian floral profile with just a drop of lemon acidity. Sporting the most popular variety of yirgacheffe coffee, this one is balanced and smooth.

The medium roast of this Ethiopian coffee is processed in washing, dried in the sun and produced sustainably. The interesting tasting notes include honey and lemon, which highlight the citrus flavor. The history of Kenyan coffee is not as long as that of Ethiopia, but its reputation is just as great. It is considered globally unique and most coffee enthusiasts know exactly what to expect from a Kenyan cup.

It is the 16th largest coffee producer in the world with 330 farms of 15 hectares or more. The first thing that comes to mind when describing Kenyan coffee is its strong fruity acidity that cannot be found anywhere else. This one is brighter than his Ethiopian cousin. This is combined with a rich fragrance, a complex aroma, as well as fruity, citrus and vinous tasting notes.

Ethiopia and Kenya have established their coffee legacy and are considered to be some of the best coffee growing regions in the world. Ethiopian coffee is highly appreciated and for good reason. Ethiopian yirgacheffe coffee is another contender for the best coffee in the world. These beans produce a complex cup that perfectly balances the notes of lime and dark chocolate with a citric acidity and fruity sweetness.

Fruity flavors fade for a pleasant chocolate finish. Yirgacheffe beans are really something special. African coffees are known for their balance of body and acidity, with sweet and sometimes vinous flavors. The vibrant acidity varies from sparkling to sour, often with floral and fruity elements in the aroma.

The acidity levels of Tanzanian coffee are slightly moderate compared to Kenyan coffee, they are also less consistent with a softer body. Rwandan coffees, which are often based on mutations of Bourbon, a variety of coffee, tend to a sweet, full-bodied experience that boasts a wide range of flavor profiles, from notes of red fruits (apples, grapes) to a distinctive floral character. The beans used in the most popular Bean There coffee markets are imported from the Virunga Cooperative, a membership recently formed by farmers from Kivu province in the eastern Democratic Republic of the Congo. Kenyan specialty coffees tend to have a medium to full body, stunning acidity and characteristics that have been compared to blackcurrant (think Cabernet Sauvignon), as well as tropical flavors, berry notes and citrus nuances.

This Ethiopian Yirgacheffe coffee is considered one of the best in Africa, as well as the eighth best coffee brand in the world. It occurs in 5 to 10 percent of coffee cherries, cranberry beans are smaller and rounder than regular coffee beans, which have a flat side. Ethiopian coffee is known for its spicy and fragrant nature, and that is what distinguishes its products in the world of coffee brands. Compared to other African nations, coffee varies considerably in Tanzania due to differences in elevation, climate, production and processing.

The sweet and clean taste, along with other characteristics of Burundi coffee, has often led to comparisons with coffees from neighboring Rwanda, particularly in the northern region of Kayanza, where it is a neighbor on the Rwandan border. Other regions, such as Rwanda, Tanzania or Burundi, also display unique flavors and earn a very high specialty coffee rating. The continent, which is always engaged in the production and export of coffee, is now rapidly developing flourishing domestic markets, especially in urban areas of Africa, where coffee culture is growing rapidly. Sporting the berry coffee of these unique and perfect conditions of Mount Kilimanjaro, ensure berry flavors and a smooth finish.

Year after year, Kirinyaga coffee has won first place in Coffee Review, an online publication that analyzes the quality of beans globally. However, drawing inspiration from the success of coffee after the Rwandan conflict, Burundi has taken steps and raised the quality of its coffees; the best examples amaze buyers, earning high scores from specialty coffee qualifiers around the world. Rwanda's coffee bean industry suffered a major blow in the 1990s, when the Rwandan genocide plunged the country into chaos. .


Patrick Draper
Patrick Draper

Total bacon practitioner. Proud coffee expert. Freelance internet maven. Zombie scholar. General bacon specialist. Devoted coffee junkie.